In blender or food processor, puree 1-½ gallons of soup. Stir puree into soup with escarole and simmer uncovered for 15 minutes. Stir in garlic and fresh thyme. Serve.

Nutrition InformationServing Size: 1/100 of recipe

Amount Per Serving

Calories

148

Calories from Fat

9

% Daily Value

Total Fat 1 g

1%

Saturated Fat 0 g

1%

Trans Fat 0 g

Cholesterol 0 mg

0%

Sodium 477 mg

20%

Total Carbohydrate 26 g

9%

Dietary Fiber 8 g

32%

Sugars 3 g

Protein 9 g

Vitamin A

58%

Vitamin C

11%

Calcium

8%

Iron

14%

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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